How to make
Begin preparing the traditional Polish blood sausage by cooking the pork meat and pork fatback. Place them in a large pot with water and add the bay leaf. Bring the pot to a gentle boil and cook the meat for about 40 minutes until it becomes tender.
While the meat is cooking, prepare the buckwheat. Cook the buckwheat groats separately in lightly salted water until they become soft and tender. Once cooked, drain them well and allow them to cool slightly.
Remove the cooked pork and fatback from the pot. Chop them very finely with a knife or grind them coarsely using a meat grinder.
Peel the onions and chop them finely. In a frying pan cook the onions lightly until they become soft and slightly golden.
In a large bowl combine the pork blood, cooked buckwheat, chopped pork meat, fatback and sautéed onions. Add the minced garlic, marjoram, black pepper and salt.
Mix the ingredients thoroughly until the mixture becomes uniform and well combined.
Rinse the pork casings carefully under running water. Using a sausage stuffer or funnel, fill the casings with the mixture, shaping them into sausages. Do not overfill them so the casings do not burst during cooking.
Place the sausages in a pot of hot water that is just below boiling. Cook them gently for about 20 to 25 minutes. The water should not boil because strong boiling can break the sausages.
Once cooked, the blood sausages can be served immediately or lightly fried in a pan or baked in the oven to create a crispy outer layer.
Polish blood sausage is traditionally sliced and fried with onions. It is often served with sauerkraut, boiled potatoes or pickled cucumbers.
Discover more traditional Polish dishes on our website. You can also learn how to prepare the popular Polish dill pickle soup and the famous Polish Karpatka cake.
